Tortelloni Soup

1 pkg. fresh tortelloni's (Costco)
2 cans diced italian tomatoes
1 tsp. minced garlic
1/2 pkg. frozen spinach
2 zucchini sliced
1 can chicken broth
3 chicken bouillon cubes
3 cups water

Sautee garlic in bottom of pan. Add tomatoes, spinach, chicken broth, bouillon and water. Simmer 5-10 minutes. Add tortellini and zucchini and simmer for another 10 minutes. Add more water if not enough broth. Sprinkle parmesean on top if desired. 1/7/10

Italian Crockpot chicken

Recipe already on blog.

Savory Meat Loaf

1 1/2 pounds lean ground beef
1 cup milk
1 tablespoon worchester sauce
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 egg
3 slices bread, torn into small pieces
1 small onion chopped
1/2 cup barbecue sauce

Label: Savory Meat Loaf Defrost completely Pre-heat oven to 350 Bake for 1 hour and 15 min. 1/7/10

Hamburger Tetrazzini

1 lb. uncooked spaghetti
1/2 lb. sliced fresh mushrooms
1 c chopped onion
1/2 tsp. minced onion
2 tbs. olive oil
3 cans COM soup
1 lb. hamburger
1 can chicken broth
1 tsp. Italian Seasoning
3/4 tsp. pepper
2 c grated parmesan cheese, divided

Label: Cook 1/2 package of Spaghetti according to package directions. In a skillett, add oil and saute the mushrooms, onions, and garlic until tender. Add a can of Cream of Mushroom soup, 1 1 1/4 cup of water and stir in the soup, hamburger, Italian seasoning, and pepper. Drain spaghetti, stir into the hamburger mixture. **Add 1 can cream of mushroom soup **

Transfer into greased 8 in. square baking dishes. Sprinkle with remaining cheese.
Bake casserole covered at 350 for 45 min. Uncover and bake for 5-10 more min. or until bubbly. 1/7/10

*See above

Chicken Tostadas

1/2 (4 oz) bottle Kraft Zesty Italian dressing
1 1/2 teaspoon chili powder
1 1/2 teaspoon cumin
1 1/2 clove of garlic, minced
3 chicken breasts

Chicken Tostadas- 24 labels

Thaw. Cook all ingredents on low in a crockpot for 3-4 hours. Shred chicken and cook an additional hour on low. Serve on warm corn tortillas with the fixings ie. lettuce, beans, cheese and dressing. 1-07-10

Ravioli Casserole

1 pkg ravioli
1/2 jar prego
mozzarella cheese
pepperoni
Italian seasoning

Cook ravioli and layer in dish, mix with spaghetti sauce then shake italian seasoning on it. Cover with mozzarella cheese and then layer pepperoni on top. Bake @ 350 or until cheese melts about 10-15 min.

Label need 24: Ravioli Casserole Thaw Bake covered at 350 for 20-30 min take off cover and bake an additional 10 min or until cheese melts and ravioli is warm inside. 11/12/09

BBQ Pork Sandwich

3 lb Roast w/ no bone
3/4 cup vinegar
Salt & Pepper
1/2 cup BBQ sauce
1/8 cup ketchup
2 Tbsp brown sugar

Put Pork in Crock pot add vinegar and shake on salt and pepper. Cook over high for 4 hours. Drain pork into bowl and save juice. Shred pork. Put back in crock pot. Mix 3/4 of juice with all other ingredients. Put in crock pot and mix with meat cook until warm. Serve on Buns & with cheese.

Label need 12: BBQ Pork Sandwich Put roast in crock pot add vinegar & salt & pep on top. Cook high for 4 hrs drain juice & save shred pork. Mix 3/4 juice w/ all other ingred put back in pot until warm. Serve on Buns & add cheese if desired. 11/12/09

Lion House Sweet and Sour Meatballs

Recipe already on blog.

Label need 24: Lion House Sweet and Sour Meatballs Thaw or cook from frozen. Cook until warmed through. 11/12/09

Sweet and Savory Flank Steak

1/2 cup Brown Sugar
1/2 cup Olive Oil
1/2 cup Soy Sauce
1cup pineapple juice
1Tbs Fresh ginger -grated
4-5 cloves garlic finely minced

Cook on grill 5-10 min per side. During last few min of grilling brush with reserved 1/4 cup marinade. Remove from grill and let stand 5 min befor cutting to allow juices to redistribute.
Or can be cooked under broiler on top rack for 5-10 min per side. watch closely due to sugar content will tend to burn easily. If getting too browned lower rack in oven.

Label Need 12: Sweet and Savory Flank Steak Cook on grill for 5-10 min per side. Remove let stand 5 min. Or can be broiled for 5-10 min watch closely as not to burn. 11/12/09

Garlic Lime Chicken

See previous post

24 Labels- Garlic Lime Chicken: Place chicken in crock pot. Combine remaining ingredients and pour over chicken. Cover. Cook on high 4-6 hours or on low 6-8 hours. 11/12/09

Chicken & White Bean Chili

1 lb. boneless, skinless chicken breast
1 med. onion, chopped
1 1/2 tsp. garlic powder
1 T. oil
2 cans Great Northern beans (do not drain)
1 can chicken broth, 14 oz.
1 small can chopped, green chile's
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/2 c. milk, half & half or whipping cream

Put whole chicken breasts in crock pot with all ingredients except milk/cream. Cook on low for at least 5 hours or on high for 3 hours. One hour before serving, shred the chicken with fork or cut in small pieces. Add milk/cream. Serve with grated cheese, sour cream and tortilla chips.

*NEEDS NO LABELS:Chicken & Chili Chicken is already cooked; just thaw, heat to desired temp. and serve (you will need to add 1/2 c. milk or cream to full meal or 1/4 c. milk or cream to half meal). 11/12/09

Indonesian Chicken

8-9 chicken drums or thighs with bone
1 cup honey
3/4 cup soy sauce
1/2 cup finely minced ginger
1/4 cup minced garlic

Heat ingredients in sauce pan for 5 minutes. Place chicken skin side down in casserole dish, pour marinade over chicken and refrigerate overnight. Preheat oven to 350 cook covered for 30 minutes. Uncover turn pieces over and increase heat to 375 and cook for 30-40 minutes longer basting occasionally. (Make sure sauce does not cover chicken only reaching half way)

NEEDS NO LABELS: Indonesian Chicken Thaw completly, Preheat oven to 350 cook covered for 30 minutes. Uncover turn pieces over and increase heat to 375 and cook for 30-40 minutes longer basting occasionally.

11/12/09

Ritz Cracker Chicken

Recipe already on blog

Label: need 24
Ritz Cracker Chicken 11/12/09
Defrost. Bake at 350 for 45-60 minutes

Crock Pot Mac and Cheese

16 oz box macaroni
4 Tbsp oil
26 oz evaporated milk
4 cups shredded cheddar cheese
Velveta cheese
1/2 cup melted butter


Label need 12: Crock Pot Mac and Cheese Thaw, Cook noodles to al dente mix with sauce and put in crock pot. Cook for 3-4 hours on low.
11/12/09

Ham and Cheese Braid

1 loaf of bread dough
Ham slices
Swiss Cheese Slices
1 can cream of chicken soup
1 cup sour cream

Cut 1 inch strips down both sides of the bread. Put filling along center, fold strips over, alternating sides, press ends closed so it is sealed. Spray with Pam or brush with melted butter to keep the lines in the bread. Allow to rise for 25 minutes. Bake at 350 for 20-25 minutes. Make cream sauce and top it.

Label need 24: Ham and Cheese Braid Thaw completely Allow to rise for 25 min. Bake @ 350 for 20-25 min. ADD 1 CUP SOUR CREAM TO 1 CAN CREAM OF CHICKEN SOUP AND WARM. Top off braid with sauce. 11/12/09

Pesto-Alfredo Tortellini

24 Labels- Pesto Alfredo Ravioli- Boil Water and cook tortellini until it floats (about 8 minutes). In a saute pan, saute pasta and sauce until heated. Top with Parmesan Cheese.
9/28/09

3 Packet Pot Roast

Recipe already posted

12 Labels: 3 Packet Pot Roast
Thaw. Place 1 cup of water and all three packets in the crock pot and stir. Then place Pot Roast in and cook on low for 8 hours. (can be cooked on high for 4-5 hours) 20-30 minutes before eating add 2 more cups of warm water and flip to high.
9/28/09

Rosemary Chicken

1/2 cup olive oil
1/4 cup balsamic vinegar
1/2tsp salt
1/4 tsp pepper
1 clove crushed garlic
2 T. fresh rosemary (or 1 tsp dried)

Mix ingredients together, add 4-6 pieces of chicken and marinade for at least one hour. Grill for 6-8 minutes on each side. Can saute over medium high for 6-8 minutes - but be aware balsamic vinegar will create a dark glaze on chicken and in pan. Don't be afraid it is burning, or else you might take it off heat too soon and under cook it.

Chicken Devan

2 pkg. Brocolli spears (or 4 fresh stalks)
4 c. cubed chicken
2 can crm of chix soup
1 c. mayo
1/2 tsp. curry powder
1/2 c. grated cheese

mix soup and mayo together. add 1/2 tsp curry powder and grated cheese. stir. pour sauce over chix and brocolli. sprinkle more cheese on top.

Labels Chicken Devan: thaw. bake 350 degrees for 40 min
9/28/09

Caribbean Chicken

1/2 c lemon juice
1/3 c honey
3 tbsp canola oil
6 green onions sliced
3 jalapeno peppers seeded and chopped
3 tsp dried thyme
3/4 tsp salt
1/4 tsp ground allspice
1/4 tsp ground nutmeg
4 boneless skinless chicken breasts

in blender combine first 9 ingredients cover and process until
smooth.pour into resalable plastic bag, add chicken seal bag and coat.
drain and discard marinade, grill until done

12 Labels: Carribean Chicken- Thaw. Grill until done
9/28/09

Funeral Potatoes

12 lg potatoes or 1 (32 oz) bag frozen shredded hash browns
2 (10 oz) cans cream of chicken soup
2 c sour cream
3 c grated cheddar cheese
1/2 c butter melted
1/3 c chopped onion

peel potatoes and boil 30 minutes until just tender.
cool and grate into greased 9x13 baking dish, or put
hash browns into baking dish. combine soup, sour cream,
1 c cheese the 1/2 c melted butter and onions. gently
blend into potatoes, cover top with remaining cheese.
Bake at 350 for 30 minutes.

12 Labels : Funeral Potatoes- Thaw. Bake at 350 degrees for 30 minutes.
9/28/09

Crispy Picnic Chicken

8 cut-up chicken fryer pieces
1 cup egg substitute
2 cups crushed Rice Krispies cereal
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper

Coat each piece of chicken in egg. Roll each piece of chicken in the Rice Krispies mixture. Place in sprayed baking dish.

24 Labels: Bake, uncovered at 350 degrees for one hour. You can serve it hot or refrigerate overnight and serve it chilled. 9/28/09

Western Corn Chowder

Western Corn Chowder
2 cups water
2 cups potatoes, diced
½ cup chopped carrots
½ cup chopped celery
¼ cup chopped onion (I used 1TBS dried)
1½ tsp. salt
¼ tsp. pepper
1/8 tsp chili powder
¼ cup butter
¼ cup flour
2 cups milk
1 cup cheddar cheese, shredded
1 can (15.5 oz) creamed corn
Ham

Bring water to a boil in a 3 quart pot. Add the next 8 ingredients (down to chili powder on the list) Return to boiling and simmer for 10 minutes. Do not drain.Meanwhile, prepare cream sauce. Melt butter over low heat. Blend in flour and cook until smooth and bubbly. Stir in milk, bring to a boil, stirring constantly. Boil one minute and remove from heat. Add cheese, stir until melted.Combine vegetables and cream sauce. Add creamed corn, reheat if necessary, but do not boil.

Calzones

24 rhodes rolls
1 cup pizza sauce
any of your favortie pizza toppings

Let rolls thaw & slightly rise.Knead three rolls together and spread in an oval for the bottom of the calzone.Fill the calzone with whatever toppings you like best.Knead three more rolls together and spread in an oval for the top of the calzone. Cover the toppings and seal the top and bottom of the calzone together.Repeat 3 times.

Need 24 labels: To Serve:Thaw. Bake in oven at 350 degrees for 20-25 minutes. Serve with pizza sauce.

9-28-09

Chicken Enchilada Soup

this recipe is already on the blog.

Label: Chicken Enchilada Soup 9/28/09
Defrost. Simmer for 30 minutes and stir in cheese. Top with chips (opt.)

Angel Chicken Pasta

INGREDIENTS (Nutrition)
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 cup chicken broth
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese
1 tsp chives
1 pound angel hair pasta

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.

Need 24Labels: Angel Chicken Pasta Defrost Place contents of bag in saucepan and melt over low heat Do not boil. Lay chicken breasts in baking dish and pour sauce over top. Bake 325 for 60 min. Cook Pasta and when chicken is done serve over pasta. 9/28/09

Red & White Mostaccioli

6 oz Canadian Bacon
1 (26 oz) jar of spaghetti sauce
3 cups of alfredo sauce
3 cups of shredded mozzerella cheese
1 pound of mostaccioli or tubular pasta


Red & White Mostaccioli

Spray a baking pan. Layer half the pasta, half the alfredo sauce, half the spaghetti sauce and half the cheese. Repeat the layering with the remaining ingredients. Top with canadian bacon. Cover with aluminum foil and bake at 350 for 30 minutes or until it is hot and bubble.
8/18/09

Autumn Pork Chops

1 tablespoon veg. Oil
5 Pork Chops
1 can campbells cream of celery soup
1/2 cup apple juice
2 tablespoons spicey-brown mustard
1 tablespoon honey
1 tablespoon black pepper

Defrost then bake @ 325 for 30 to 40 min covered or cook in a skillet until cooked through.

Label: Autumn Pork Chop Defrost Bake at 325 for 30-40 min covered or cook in skillet until cooked through. 8/18/09

Lemonade Chicken

4 boneless, skinless chicken breasts
1 can (6 oz) frozen lemonade (thawed)
3 Tbs brown sugar
1 Tbs cider vinegar
1/4 cup ketchup

Combine chicken and marinade in bag.

Label: Lemonade Chicken Defrost. Place in slow cooker. Cover. Cook on high for 3-4 hrs or on low for 6-8 hrs 8/18/09

Pork Carnita Tacos

2-5 LB pork roast
3 TBS tomato paste
4 garlic cloves minced
1 bay leaf
2 tsp cumin
1 TBS oregano
1 TBS pepper
2 ½ tsp salt
1 yellow onion chopped
3 cups chicken stock

Place all ingredients in a stock pot. Add enough water to cover roast bring to a gentle simmer on stove and braise for 3 hours. Remove roast and break apart into chunks. Heat oven to 450 degrees. Place roast chunks on cookie sheet and sprinkle with pepper, Cheyenne pepper and salt. Cook 20-25 minutes until golden and a little crispy. Serve with warm corn tortillas. Garnish with pico de gallo and guacamole.

Flank Steak

1 Flank Steak
Rub

Label: Flank Steak Rub Defrost and grill until done. 8/18/09

Cranberry Chicken

Cranberry Chicken

4-6 Chicken Breasts
1-16 oz Can of Whole Cranberries
1 C Creamy French Dressing
1 Envelope of Lipton Onion Soup Mix

Label Cranberry Chicken Thaw completely. Place chicken in greased baking dish. Pour remaining ingredients over the chicken. Bake uncovered at 350 for 45 minutes. 8/18/09

Garlic Lime Chicken

Garlic Lime Chicken

2 lbs chicken thighs
1/2 cup soy sauce
1/4-1/3 cup lime juice
1 tbsp Worcestershire sauce
2 garlic cloves minced
1/2 tsp dry mustard
1/2 tsp ground pepper

Label Garlic Lime Chicken Place chicken in slow cooker. Combine remaining ingredients and pour over chicken. Cover. Cook on high 4-6 hours or on low 6-8 hours. 8/18/09

Grilled Honey Garlic Chops

10 to 12 Pork Chops, cut 1 1/2 inch thick

3/4 c. lemon juice

3/4 c. honey

6 tbsp. soy sauce

3 tbsp. apple cider

6 gloves garlic, chopped

Combine marinade ingredients and pork chops in bag.

Label: Grilled Honey Garlic Chops Thaw. Grill both sides 10 minutes each. 8/18/09

Lion House Sweet and Sour Meatballs

Label:Lion House Sweet and Sour Meatballs Thaw Completely Place Meatballs and sauce in crockpot and cook until warm. 8/18/09

Tasty Chicken Marinade

6 chicken breasts
2 cups Vidalia Onion Dressing
2 Tbsp Worcestershire Sauce


Label: Tasty Chicken Marinade Defrost Completely Grill until done. 8/18/09

Chile Verde

Chile Verde
4 boneless pork chops (or you can use about 1 lb pork loin)
1 jar La Victoria Salsa Verde
1 can diced tomatoes with jalapenos, undrained
1 small onion, chopped
1 TBS minced garlic

Place all ingredients in crock pot and cook 6-8 hours, or until pork shreds easily. Stuff tortillas with filling and refried beans(which are included). Some kids might just like the bean burritos. You may also add sour cream, cheese, guacamole, etc... 8/18/09

Label: Chile Verde Cook in Crockpot 6-8 hours, shred pork and stuff tortillas. May add sour cream, cheese, guacamole etc. 8/18/09

Quick and Easy Grilled Pork Chops

1 - 16 oz bottle Italian Salad Dressing
6 pork chops
1/2 cup melted butter


Add Pork Chops and dressing in bag and marinate for at least 4 hours. Baste with butter while cooking to keep the pork chops tender. Grill until done.

Label: Grilled Pork Chops Thaw and Baste with butter while cooking and grill until done. 6/11/09

Citrus BBQ Chicken

1 1/2 cups BBQ Sauce
1/3 cup Orange Juice
6 Chicken Breasts

Mix ingredients together & add chicken.

Label: Citrus BBQ Chicken Defrost to marinade. Drain & grill until done. 6/11/09

Lasagna Rolls

9 lasagna noodles, cooked and cooled
1 jar spaghetti sauce, divided
Filling:1 (24 oz.) container of cottage cheese
1 egg
1/4 cup parmesan cheese
1 Tbsp. parsley flakes
1/8 tsp. black pepper
1 tsp. garlic salt
1/2 cup frozen spinach (optional)
3 cups shredded mozzarella cheese, divided

Pour half of the spaghetti sauce in a 9x13 baking dish. Mix together all ingredients of the filling except 1 cup of the mozzarella cheese. Place one lasagna noodle on a cutting board and spread the entire length of the noodle with filling. Roll up like a sleeping bag and lay in pan. Continue until all 9 noodles are rolled. Top with remaining sauce and mozzarella cheese. If freezing, see directions below. Otherwise, bake at 350 for 30-40 minutes.
Freezing directions:Slightly undercook the noodles. Place in a disposable aluminum pan and cover with plastic wrap and then foil. If you cook from frozen, keep pan covered for the first half hour of baking.
Label: Lasagna Rolls Can cook from frozen, keep pan covered for the first half hour of baking. Bake at 350 for 30-40 min 6/11/09

Baked Spaghetti

Baked Spaghetti
1(6-12oz) pkg spaghetti
4 cups Spaghetti Sauce
1 (16 oz) carton cottage cheese
1 cup shredded mozzarella cheese
1 cup parmesan cheese
1 egg

Mix cheeses together with egg. Cook spaghetti until almost done, but still a little "chewy". Drain pasta. Spray pan with cooking spray. Layer with 1/3 sauce then 1/2 noodles, spead cheese mixture on top of noodles, layer with the rest of the noodles and pour last 1/3 of sauce on top. sprinkle with mozzarella and parmesan.

Label: Baked Spaghetti Uncover and place frozen in the oven for 40 min at 350 degrees. 6/11/09

Stacked Enchilada's

1 pound ground hamburger
1 medium diced onion
1 pound shredded cheddar cheese
1 package cirn tortillas
Enchilada Sauce

Cook hamburger until done and drain grease. Layer ingredients in casserole dish. Bake 35 to 40 minutes.

Label: Stacked Enchiladas Thaw and bake for 35-40 min at 350 6/11/09

Grilled Chicken Taco Salad

Salad: Lettuce & whatever else you like in your salad.

Dressing: Favorite dressing or Salsa

Optional: Sour Cream, Guacamole, Shredded Cheese, Taco Bowls

Chicken:

2 Tbls Chili Powder

1 Tbls Ground Cumin

1 tsp cinnamon

1 tsp sugar

2 Tbls oil

dash of ground cloves (opt)

dash of cayenne pepper (opt)

a bit of lime juice (opt)

Mix ingredients for chicken in a bag. Add the chicken.

Label:

Defrost. Grilled Chicken Taco Salad Grill Chicken. Make salad, slice the chicken and then add them together. 6/11/09

Ranch Burgers

2 pounds lean ground beef
1 package ranch dressing mix
1 egg, lighlty beaten
3/4 cup crushed saltine crackers
2 Tbsp minced onion

Grill on high heat for 5 minutes on each side or until done. Label: Ranch Burgers Grill on high for 5 minutes each side or until done. 6/11/09

Teriyaki Rosemary Beef Kabobs

2lbs boneless beef top sirloin (about 1-inch thick)
1 zucchini
1 red bell pepper
1/2 red onion
1/2 cup Teriyaki Marinade/sauce
2 tbsp. Dijon-style mustard
2 tbsp. chopped fresh rosemary leaves

Cut beef sirloin into 1-inch cubes. Cut zucchini into 1/2-inch thick rounds, bell pepper into 1-inch squares and red onion into chunks. Combine teriyaki sauce, mustard and rosemary. Pour over beef and vegetables in large plastic food storage bag. Coat all pieces. Refrigerate 2 hours turning bag over occasionally. Skewer beef and vegetables onto skewers. Grill 5 inches from hot coals 5 minutes on each side or to desired doneness. (Soak skewers in water to prevent burning). Makes six servings.

Label: Teriyaki Rosemary Beef Kabobs Defrost. Grill to desired doneness (about 5 minutes for medium-rare). 6/11/2009

Zesty Chicken Marinade

Zesty Chicken Marinade
(Marinade for 12 pieces of chicken, halve this recipe for four to six pieces)

1 cup oil
1/2 cup vinegar
2 tablespoons Miracle Whip or Miracle Whip light
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon salt (to taste)
1 tablespoon pepper
2 tablespoons thyme
1 tablespoon garlic salt

Whisk together all ingredients in a small bowl. Use to marinate chicken pieces at least 30 minutes and then to baste the meat as it cooks in the oven or over hot coals.

Label: Zesty Chicken Marinade Defrost Completely Grill chicken until cooked through. 6/11/09

Rhodes Calzones

Recipe already on blog.

French Dip Sandwiches

1 Beef chuch roast
2 cups water
1/2 c soy sauce
1 tsp rosemary
1 tsp dried thyme
1 tsp garlic powder
1 bay leaf
black pepper to taste
8 french rolls, split

Place all ingredients in a crockpot. Cover and cook on high for 5 to 6 hours or until beef is tender. Remove meat from broth: shred with forks and keep warm. Strain broth: skim off fat. Pour broth into small scups for dipping. Serve on rolls.

Label: French Dip Sandwiches Place in crockpot cook on high 5-6 hours. Remove and shred strain broth and skim fat. Pour broth into bowls to sip. 4/26/09

Tomato Basil Chicken w/ Fettuccine

3-4 boneless skinless chicken breasts
1/2 cup green onions
2 tsp minced garlic
1 can diced tomatoes
1 TBS basil
1 1/2 cup heavy whipping cream
1 1/2 cup grated parmesan cheese
8 oz fettuccine
(mushrooms optional)

Label: Tomato Basil Chicken w/ Fettuccine
Place chicken, green onions, garlic and basil in crock pot. Cook on Low for 7-9 hours. Shred chicken into pieces, then stir in cream and parmesan cheese. Cook on High for an additional 30 minutes. Serve over cooked (according to package) fettuccine noodles. 4/28/09

Beef Stroganoff

1 Lb Ground Beef
1 8-Oz Carton Dairy Sour Cream
2 Tbsp All-purpose Flour
1/2 Cup Water
2 tsp Instant Beef Boullion Granules
1/4 t Pepper
1 1/2 Cup Mushrooms (4 oz)
1/4 Cup Onion
1/4 tsp Garlic Powder


Beef Stroganoff Label: Combine all ingredients in crockpot and cook until heated through. Serve over pasta or rice. 4/28/09

Taco Soup

1 lb. ground beef
1 medium sized onion, chopped (or can substitute minced onion to taste)
1 can corn
1 can red kidney beans
2 cans chopped tomatoes (or one large can)
1 package taco seasoning
2 cups water

1 medium bag of Fritos corn chips

Brown ground beef and onion in a soup pot. Drain grease. Add all other ingredients except Fritos. Cover and simmer 15 minutes, stirring occasionally. Serve with Fritos on top.

Label: Defrost completely. Cover and simmer 15 minutes, stirring occasionally. Serve with Fritos on top. 4/28/09

Sprite Marinade Chicken

1 Cup Oil
2 Cup Sprite
1 Cup Soy Sauce
1/2 Tbsp Horseradish
1/2 Tbsp Garlic Powder
6 Chicken Breasts

Place all of the ingredients in a ziploc and mix-up the bag.


Label: Sprite Marinade Chicken
Defrost completely. The Chicken will marinate as it defrosts. Place on Grill and cook until done.
4/28/09

Wingers Sticky Finger Salad

6-7 Breaded Chicken Fingers

Sauce
1 cup Franks red hot sauce
1 cup brown sugar
1 Tbsp butter

Mix all ingredients in sauce pan on low heat. Stir slowly until sugar is dissolved into the sauce. If it need to be thicker add more brown sugar or let it stand.

Coat chicken fingers well with sauce and bake for 12 min on each side. For crispier chicken put under the broiler for 3 min on each side. Let cool for a few min and serve over salad with Ranch Dressing.

Label: Wingers Sticky Finger Salad - bake for 12 minutes on each side. For crispier chicken put under broiler for 3 min each side. Let cool and serve over salad with ranch dressing. 4/28/09

Italian Meatball Soup

5 cups water
5 beef bullion cubes
2 cans (14 oz.) diced italian style tomatoes
1 1/2 c. corn
25 meatballs
2 zucchini - sliced
1 1/2 c. (6 oz.) penne pasta
Grated cheese

Label: Italian Meatball Soup
In a large pot add all ingredients, except pasta, and simmer 10 minutes. Cook pasta al dente and add to other ingredients. Simmer for another 5-10 minutes. Serve topped with cheese. 4/28/09

Kalua Pork

Ingredients:

4-6 lbs Pork shoulder, boneless preferred
2 Tbsp Liquid smoke
2 Tbsp Sea Salt or Hawaiian Sea Salt
1 Cup Water

Cooking Instructions: Poke holes in the roast and then rub salt and liquid smoke into the roast. Add water. Place in crockpot on low for 10-12 hours. Trim fat off and then shred. Can serve it over cooked cabbage.

Label: Kalua Pork Poke holes rub in salt and smoke and add water. Cook in crockpot on low for 10-12 hours trim and shred. 4/28/09

Sloppy Joes

1 lb Ground beef
1/4 c Chopped onion
1/2 c Ketchup
1/4 c Chopped green peppers
1/8 c Water
1 1/4 tbsp Brown sugar
1 1/4 tbsp Prepared mustard
1 1/4 tbsp Vinegar
1 1/4 tbsp Worcestershire sauce
1 tsp Chili powder

In a large skillet brown ground beef and onion. Cook until meat is brown and onion is tender.
In a bowl combine ketchup, green peppers, water, brown sugar, mustard, vinegar, worcestershire sauce, and chili powder. Stir in meat mixture and simmer for 10 minutes. Spoon into hamburger buns. Serves 4 to 6..

Label: Sloppy Joes-In large skillet brown meat and onion. Cook until meat is brown and onion is tender. Drain fat. Return meat and onions to skillet and add wet ingredients and bell peppers and mix well. Simmer for 10 minutes. Spoon into hamburger buns.

Sheryl's Sunday Special Roast

1 3-5 Lb Roast
1 t salt
2 t Montreal Steak Seasoning
2 t mustard
2 T worcestershire sauce
1 cup water

Thaw completely. Add to crockpot and cook on low for 8 hours. Serve with rice. 3/19/09

7 Spice Sticky Chicken

3-4lb roasting chicken
4t. salt
2t. paprika
1t. cayenne pepper
1t. onion powder
1t. dried thyme
1/2t. white pepper
1/2t. garlic powder
1c. onion, chopped
2c. potatoes, chopped

Label- 7 Spice Sticky Chicken- Pat chicken dry inside and out with paper towels: set aside. Combine spices in a small bowl: mix well. Rub spice mixture well into chicken, inside and out. Place chicken in a large re-sealable zipping bag and refrigerate over night. Place chicken in slow cooker: top with onions and potatoes. Cover and cook on low setting for 8 to 10 hours.
Label: Defrost. Place chicken in slow cooker: top with onions and potatoes. Cover and cook on low setting for 8 to 10 hours. 3/19/09

Barb's Crockpot Chicken

4-6 chicken breast
4 T Butter
1 oz pkg of Italian Dressing Mix
2 cancs cream of chicken soup
8 oz cream cheese
2 T minced onion
2 4 oz cans of mushroom
1 1/2 cups of chicken broth



Label- Barbs Crockpot Chicken- Cook chicken in a crop pot on high for 4 hours or low for 6 hours. Chicken can be shreded. Serve over rice. 3/19/09

Chicken and Gravy

Chicken and Gravy

1 can cream of mushroom soup
1 can cream of chicken soup
1 cup heavy whipping cream
4 chicken breasts

season with season salt, paprika, parsley and pepper

Bake for 1 hour at 350 degrees. Serve with mashed potatoes.

Label: Chicken and Gravy Thaw compleltely Bake at 350 degrees for 1 hour and serve with mashed potatoes. 3/19/09

Crispy Picnic Chicken

8 cut-up chicken fryer pieces
1 cup egg substitute
2 cups crushed Rice Krispies cereal
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper

Coat each piece of chicken in egg. Roll each piece of chicken in the Rice Krispies mixture. Place in sprayed baking dish. Bake, uncovered at 350 degrees for one hour. You can serve it hot or refrigerate overnight and serve it chilled. 3/19/09

Pistachio Baked Salmon

1 cup salted dry roasted pistachio nuts, chopped

1/2 cup packed brown sugar

3 Tbsp. lemon juice

1 tsp. dried dillweed

1 tsp. coarsely ground black pepper

6 6-oz. skinless salmon fillets

1/4 cup purchased basil pesto (optional)

1. Preheat oven to 425 degrees F. In a small bowl combine pistachio nuts, brown sugar, lemon juice, dillweed and pepper; set aside.

2. Place salmon fillets in a greased, foil-lined 15x10x1-inch baking pan. Measure thickness of fish. Spoon pistachio mixture evenly on each fillet. Gently press in place to form a crust.

Labels- Pistachio Baked Salmon- Bake for 6 to 8 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. Pesto may be served on the side (optional). Makes 6 servings.

Label: Defrost completely. Bake at 425 degrees for 6 to 8 minutes or until fish flakes easily when tested with a fork. 3/19/09

Cuban Flank Steak

1 large piece of flank steak, 2-3 pounds

Marinade:1/3 cup fresh lime juice
1/4 cup olive oil
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. onion powder
1 tsp. garlic powder
1 T soy sauce
1/2 tsp. ground chipotle chile powder

Combine marinade ingredients. Put flank steak into a ziploc bag and pour marinade in, seal bag, and marinate all day in refrigerator.

Take meat out of refrigerator and let it come to room temperature before grilling. Preheat gas or charcoal barbecue grill to medium high

Grill meat to desired doneness, approximately 4-5 minutes per side for rare to medium rare or 6-7 minutes for medium to medium-well.

Remove meat from grill and let rest about 5 minutes.

Label: Cuban Flank Steak Thaw Completely let it come to room temp before grilling. Grill medium high for 4-7 minutes each side. Let rest for 5 minutes. 3/19/09

Swiss Chicken

6 chicken breasts
6 slices swiss cheese
1 can cr. chicken soup
3/4 can water
1/3 cup sour cream
1/2 cube butter or margarine
3 cups Pepperidge Farm stuffing

Place chicken in a sprayed baking dish and put 1 slice of swiss cheese on each breast. In a bowl mix soup, water and sour cream; pour over chicken. Melt butter in sauce pan and mix with stuffing till evenly distributed; spread stuffing on top of soup. Bake at 325 for 1 1/2 hours.

Swiss Chicken Label
Defrost completely. Melt butter in sauce pan and mix with stuffing till evenly distributed; spread stuffing on chicken. Bake uncovered at 325 for 1 1/2 hours. 3/19/09

Our great big bowl of ?!?!?!?!?

chicken enchilada filling, dinner group January 30, 2009

Laura, Nichole and Merilynne

Sticky Chicken

Ingredients:
· 1/2 cup balsamic vinegar
· 1/2 cup low sodium soy sauce
· 1/2 cup sugar
· 2 garlic cloves, minced
· 1 Tbsp. grated fresh ginger root
· 1/8 tsp. pepper
· 3-4 lbs. boneless, skinless chicken breasts
Preparation:
Combine all ingredients except the chicken in a shallow baking dish and stir until sugar dissolves. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hours.
When ready to eat, transfer the chicken and marinade to a large heavy nonstick skillet. Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 15 minutes, stirring each piece occasionally. Check the breasts for doneness (180 degrees F on an instant read thermometer) and remove to a shallow pan as they test done. Cover the cooked chicken and place in warm oven to keep warm.
Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring constantly, about 8-10 minutes. Return chicken to the skillet, coat it with the sauce, and serve immediately - with lots of hot cooked rice! Serves 8

Label: Sticky Chicken Place chicken and sauce into a skillet. Bring to boil over med, reduce to low and simmer for 15 minutes. Remove Chicken increase heat and cook marinade until syrupy 8-10 min. Return chicken coat & serve over rice. 1/30/09

William Sonoma Creamy Carrot Soup

2 yellow onions- coarsely chopped
2 TBS butter
10-12 peeled carrots- coarsely chopped
3 mint sprigs
4 cups chicken stock
2 cups milk
1 cup cream
dash of salt
dash of paprika

Sautee onions in 2 TBS butter for 2 minutes. In large pot add carrots, sauteed onions, chicken stock and mint. Cook till tender; about 25 minutes. Discard mint. Separate veggies from chicken stock in a strainer. Puree veggies and pour back into chicken stock. Add milk, cream, salt and paprika. Bring to a boil. Remove from heat and serve. Garnish with sour cream and fresh mint.

For label:
Defrost completely. Pour into large pot and warm through. Garnish with sour cream and fresh mint. Serve with rolls.

Pizza Meatloaf

1 1/2 pounds ground beef or turkey
1/2 cup bread crumbs
1/4 cup chopped onion
1 egg, slightly beaten
1/2 cup Parmesan cheese
1 t salt
1/2 t oregano
1/2 cup evaporated milk
1/4 cup chopped green pepper
4 fresh mushrooms or 1 small can
1/2 cup spaghetti sauce

*1 cup shredded Mozzarella cheese

Mix all ingredients except Mozzarella cheese. Place in quart freezer bag with cheese in separate bag. Label and freeze.

To serve: Thaw. Place in greased loaf pan or shape into a loaf and bake on greased baking sheet. Bake at 350 for 45 minutes. Top with 1 cup mozzarella cheese. Return to oven and bake for 10 minutes longer.

Chicken Enchiladas (I will provide the chicken)

2 cans cream of chicken soup
1 small can olives
1 small can diced green chilies
1 pint sour cream
3-4 green onions (sliced with tops)
1 dozen flour tortillas
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
4 cups diced chicken

In large container combine soup, chilies, olives, sour cream, onions and Jack cheese. Take 2 cups of mixture and add to chicken. Place chicken mixture into tortiallas and roll up (about 2 Tbs.). Place in large dripper pans. Spoon remaining soup mixture across top and add remaining cheese. Thaw completely - Bake at 350 for 40 - 45.

Mexican Beef & Chip Casserole

1 lb. Ground Beef
1 clove garlic, minced
1 (4 oz.) can green chilies
1 (10 oz.) can mild enchilada sauce
1 small onion, chopped
1 can cream of mushroom soup
1 (6 1/4) can corn or tortilla chips
2 c. shredded cheese

Brown ground beef with onion and garlic, drain fat. Stir in soup and chilies. In 12 x 8 inch casserole dish, layer 1/3 corn chips and half each of meat mixture, enchilada sauce, and cheese. Top with another third of corn chips and remaining meat mixture, sauce, and cheese. Sprinkle with remaining corn chips. Bake at 350 for 25-30 minutes.

FOR FROZEN MEAL: Thaw ingredient bags completely. Follow instructions above.

Label:Mexican Casserole Thaw completely in 12x8 pan layer 1/3 chips and 1/2 meat,ench sauce & cheese. Repeat layer and top with chips. Bake 350 for 25-35 min

Canadian Bacon Stuffed French Bread

1 Loaf French Bread, split in half lengthwise
1 Stick low-fat spread or butter
1/2 C Low-Fat Cream Cheese
1/2 C Onion, diced
1 Tbsp Dried Parsley
1 Tbsp Poppy Seeds
1 C Precooked sausage
20 Slices Cooked Canadian bacon
9 Slices Swiss Cheese

In a large bowl, cream together the spread, cream cheese, onion, parsley and poppy seeds. Blend the sausage into the cream cheese mixture. Spread the mixture evenly on the bread halves. Layter the Canadian bacon on the bottomhalf of the loaf and top with the swiss cheese slices. Place the top half of the bread over the toppings and wrap tightly in foil.
Preheat the oven for 400 or heat a grill to medium. Bake the bread in the foil for 15-20 minutes. Unwrap and slice into 2" slices.

Easy Crockpot Pork Chops

Ingredients:
6 Pork Chops (comes out to about 1.5 pounds or so but you can do more or less to your needs)
1 Medium onion sliced (1/2 Cup)
1 Can (10-3/4 oz.) Condensed cream of mushroom soup
1/4 C. water
pepper, to taste
dry boxed stuffing mix, optional, see instructions
Preparation:
Place chops in crockpot. Cover with sliced onions, condensed soup (directly from the can) and 1/4 cup water. Add pepper to taste. Cover and cook all day (7 to 8 hours) on LOW or 1/2 Day (3 to 4 hours) on HIGH in crockpot. You can also add a package of dry boxed stuffing (with herb packet) on top of chops first then the onions and soup and water.

Label: Easy Crockpot Pork Chops Place in crockpot cover and cook 7-8 hours on low or 3-4 on high 1/30/09

Southwest Pork Chops

6 pork rib chops, cut 3/4-inch thick (about 2-1/2 lb.)
1 15-ounce can Mexican-style or Tex-Mex-style chili beans
1-1/4 cups bottled salsa
1 cup frozen whole kernel corn

Trim excess fat from chops. Place chops in the bottom of a 3-1/2 or 4 quart crockery cooker. Add chili beans and salsa. Cover; cook on high-heat setting for 2-1/2 hours or low-heat setting for 5 hours. When that step is complete, turn to high-heat setting if necessary. Stir in corn. Cover and cook 30 minutes longer on high-heat setting. Serve over rice. Sprinkle with cilantro, if desired.

Label: Southwest Pork Chop Defrost completely. Put in crock pot, cover, cook on high for 2-1/2 hours or low for 5 hours. Stir in corn and cook on high-heat for 30 minutes longer. Serve over rice. 1/30/09

Frittata

Frozen potatoes
1 lb sausage cooked
1/2 lb bacon cooked (cut into bite size pieces)
1/2 lb ham cooked
1 cup diced onions
1 cup diced bell pepper
12 eggs
1 cup milk
salt & pepper
1/4 tsp dry mustard
shredded cheese


Spray 13x9 with oil. Layer potatoes, sausage, bacon, ham, onions, & peppers. Wisk milk, eggs, salt, pepper and dry mustard, pour evenly over top and top with cheese. Refrigerate over night. Bake at 350 for 40-60 minutes.


Frittata: Thaw completely. Pour egg mixture over top evenly and top with cheese. Bake at 350 for 40 to 60 minutes. 1/30/09

Slow Cooker Italian Beef

1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast

Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.

Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot). Serve on crusty rolls with cheese, if desired.

Label:Italian Beef Put liquid mixture in the crock pot add roast and top with salad dressing. Cover and cook on low 10 to 12 hours or high 4 to 5 hours. Shred 45 minutes before done and remove bay leaf. If desired serve on crusty rolls with cheese. 1/30/09

Balsamic Asparagus Chicken

6 chicken breasts

Marinade:
1 c. balsamic vinegar
3/4 c. olive oil
2 tsp. brown sugar
pepper (to taste)

Sauce:
2 Tbsp. vegetable oil
2 c. fresh mushrooms, sliced
1 c. balsamic vinegar
1 can (about 2 c.) beef broth
1 Tbsp. butter
pepper (to taste)

Topping:
12 asparagus spears
4 slices provolone cheese

Marinate Chicken in bag for at least 2 hours. While the sauce is simmering, place chicken in a lightly greased glass dish and bake at 400 degrees for 20-30 minutes (or until chicken is cooked through). While cooking chicken heat oil in a large skillet. Add mushrooms and saute, bring to a boil, then reduce heat to a simmer for about 30 minutes or until sauce thickens and reduces to about 1/4 of it's original volume (when it is done, the sauce should be dark brown in color).

Also steam Asparagus and put to side. Remove Chicken and layer on provolone cheese and asparagus then broil for 3 minutes on high. Add sauce on top and serve.

Label:Balsamic Chicken Place chicken and marinade in glass pan and bake for 20-30 min or until chicken is done. Bring sauce to boil and then simmer for 30 min Cook asparagus Take chicken out top with cheese and asparagus broil for 3 minutes on high Add sauce to top. 1/30/09